Tomato Basil Pie

3 Comments

Years ago, I started teaching cooking classes in my kitchen.  At that time I belonged to a welcoming group called “New Neighbors of Germantown”.  This group was a great way to  met new people in the community.   We had LOTS of different activities in this organization.

One of my “new neighbor” friends was traveling to Connecticut for a visit.  I asked her to bring me a couple bottles of faucet water, yes water (for my pizza, of course).  As a thank you I made her a pizza, brought it over to her home nice and hot.  Here reply was “you have to teach us how to make this”.  So, I became an activity for New Neighbors, “Cooking Adventures in Galena’s Cucina” (Gail’s Kitchen).  I had NO idea where that path would take me!

"Cooking Adventures in Galena's Cucina"

“Cooking Adventures in Galena’s Cucina”

Classes in my kitchen became out of control…I would have more than 25-30 ladies in attendance and not enough room for them.  Another friend from this group recommended me to the owner of a quaint gift store in Germantown (Gift Horse) that also hosted cooking classes.  I was so excited to teach there and having the opportunity to met so many wonderful people!

One recipe that really reminds me of that school is  “Tomato Basil Pie”.  I can remember teaching that class almost 10 years ago; people are still talking about it! This recipe is perfect for this time of the year.  Fresh garden tomatoes and basil, garlic, parmesan cheese, yum!  I hope you enjoy it as much as my “Gift Horse” class did!

Pie Crust  (You can also use a frozen store-bought crust or mini pie crusts)
4 tbsp. butter
1 cup all-purpose flour
1/4 cup sour cream
4-5 basil leaves
couple dashes of salt

In food processor with knife blade process butter and basil leaves until smooth.
Add flour, salt and sour cream. Process until mixture balls up. Chill for 1/2 hour
for better handling of the dough. Place on floured pastry sheet or board and roll
out to fit a 9” pie pan. Place shield or wrap edges in foil to prevent over browning
during the baking of the pie. Cook in pre-heated 425° oven until slightly golden,
about 10 minutes.

Tomato Basil Pie

Filling
1 9” pie crust
2 1/2 cups shredded mozzarella
3 tbsp. fresh basil, chopped
2 cloves garlic, minced
1/4 cup freshly grated Romano, or Parmesan cheese
1/2 cup mayonnaise
10 Roma tomatoes, or garden tomatoes, skins removed*, chopped and drained
1 tbsp. extra virgin olive
Salt & Freshly ground Black Pepper to taste

While pie crust is warm, place 1 cup mozzarella on top of crust. Layer tomatoes
and sprinkle with, salt & pepper. In separate bowl mix basil, garlic, remaining
mozzarella, romano or parmesan cheese and mayonnaise. Place on top of tomatoes and drizzle with olive oil.  Bake in a preheated oven at  375° for 30-40 minutes or until golden brown on top.  Let pie cool at least 15 minutes for easier cutting.

*Cut an X on the bottom (pointy end) of the tomato and place in a pot of rapidly boiling
water.  The tomato skin will begin to peel, about 1 minute. Remove from heat
and place in a bowl of ice water to stop the cooking process.  Peel skin under running cold water.

You can always add wonderful ingredients to the filling, fresh sautéed mushrooms, some cooked bacon, black olives, red pepper flakes.  You are only limited by your imagination!

Tomato Basil Pie

Tomato Basil Pie

 

 

Mini Pie

Mini Pie

Recently I made this wonderful recipe for my “Live at 9” demonstration, here’s the link:

The only bad thing about being a member of New Neighbors is so many friends move away, but I guess that’s part of life!

New Neighbors Board Members 1998

New Neighbors Board Members 1998

Grilling Pizza

7 Comments

We have a favorite pizza place back east, Sally’s in New Haven, CT.  This is the closest I’ve come to creating that wonderful pizza….grilling.  Sally’s uses a “coal” fired oven so cooking the pizza on the grill is a very close resemblance.  It’s pretty easy to do, and no better time than summer.  Whip up some dough, fire up the grill, pop a cold one and enjoy!Grilling Pizza

BBQ Grilled Pizza

BBQ Grilled Pizza

Grilled BBQ Pizza

Dough:

1 package Fleishman’s active dry yeast
1 teaspoon sugar
1 3/4 cups warm water (110 – 125 degrees)
1 tablespoon Mazola Extra Virgin Olive Oil
5 cups King Arthurs Bread Flour
1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer. Add warm water and wait 2-3 minutes until yeast blossoms. Add remaining ingredients. Using a dough hook, knead for 8 minutes. (Can also be made in a large mixing bowl, then knead by hand, or use a food processor and process until all ingredients are combined). Place dough in a large bowl (oil bowl first), and cover with plastic wrap. Place in refrigerator for up to 5 days. Remove dough at least an hour before rolling out pizza. Recipe makes enough for 4 pizza’s. This dough also freezes well for up to 2-3 months.

Sauce:

1 quart crushed tomatoes (Pomi Brand is best, $$$ at Fresh Market)
1/4 cup red wine….drinking wine
1 teaspoon basil
1 teaspoon oregano
red pepper flakes to taste
black pepper to taste
1 tablespoon tomato paste
1/2 teaspoon crushed fennel seed
1/2 cup Weber’s “Kick’n Spicy” BBQ Sauce

Combine all ingredients, simmer 30 to 60 minutes until slightly thick. Makes enough for 3-4 pizzas.

Pizza:

Extra virgin olive oil
1 cup shredded roasted chicken (store bought roasters work great) tossed with 1 teaspoon liquid smoke and 1/4 cup Weber’s “Kick’n Spicy” BBQ Sauce, or 1 cup shredded pulled pork (recipe below to make your own)
shredded cheese – mozzarella, pepper jack, sharp cheddar (use your imagination)
2-3 grilled jalapeños, sliced, optional

Roll dough thinly and place on a flour dusted pizza peel. Using a silicon pastry brush, brush the entire surface of the pizza. Place pizza oiled side down on hot grill (make sure you either oil or pan spray your grates). Close grill cover and cook for about five to 10 minutes, checking periodically to make sure dough is not burning (reduce your heat if needed). Oil top side of dough, when bottom is slightly browned, flip dough over.

Cover dough with sauce, cheeses, shredded chicken or pork, and top with jalapeños (I grill these while preheating the grill). Cover grill and let cook 5-10 minutes until slightly golden and cheese are melted.

To make your own Slow Cooked Boston Pork Butt:

1 4-5 pound bone-in pork Boston butt
1-2 tablespoons kosher salt
2 tablespoons “Weber N’Orleans Cajun Seasoning”
Preheat oven to 275°F.

Remove excess fat from pork. Using a large carving fork, poke holes over entire surface of pork. Sprinkle meat with salt and seasoning. Wrap tightly in aluminum foil. Place on baking sheet. (This may be done the night before and held in the refrigerator over night).
Place baking sheet in preheated oven and cook for 6-7 hours, or until the internal temperature reaches 225°F and the meat pulls away easily from the bone. Let meat rest 10-15 minutes before shredding. This also freezes very well after cooked. You might also purchase a larger Boston butt if on sale and have the butcher cut it for you, freeze what you don’t use for a later time.

 

A New “Twist” On Cooking Dogs, and a Black Bean, Rice, Avocado Salad with the “Perfect Margarita”

2 Comments

A new “twist” on cooking hotdogs….a quick and easy black bean, rice and avocado salad, along with the “perfect” margarita!

My LOVE for food runs family wide.  I am very proud of my nephew Kris Wallenta, owner of “Kinta’s” Restaurant…

Kinta'sSeems like only yesterday he was gathering shells at the beach in front of our home…

Kristopher WallentaKris was recently filmed for the new season of “Flavors of Cozumel”.  Hope we get to see that episode in the United States.

Filming "The Flavor of Cozumel"

When I was looking for a “perfect” margarita, I thought I would ask the expert!  This is his “house” margarita. Thank you Kris!  Next time you vacation in Cozumel, make sure you visit my nephew’s restaurant…if you mention me you will get a “free” house margarita…  🙂

Black Bean Rice Avocado Salad

1 ½ cup chicken stock
½ cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
2 roma tomatoes, seeded and chopped
2 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
½ of one lime, juiced
4 tablespoons “Blood Orange” olive oil, or
3 tablespoons extra virgin olive oil and 1 tablespoon freshly squeezed orange juice

In a 2 quart sauce pan combine chicken stock, water and rice. Cook over high heat until mixture begins to boil, reduce heat to medium low and simmer for 15-20 minutes or until rice is tender. Place cooked rice on a serving dish to cool.

In a large bowl combine remaining ingredients. Stir in cooled rice and gently toss until mixture is well combined. Adjust seasoning with additional salt and pepper, if needed.
Cover bowl and refrigerate for 2 hours or more before serving.

Salad may be served in hollowed out avocado shells, top with additional fresh cilantro.

Kinta’s Famous House Margarita

1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
1 lime
kosher salt

Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..

Recipe courtesy of Kristopher Wallenta
Kinta’s Restaurant
Cozumel, Mexico

Agree
0
Disagree
0
Must read
0
Important

Ossoboco

2 Comments

People always ask me where I like to go out for dinner, what’s my favorite restaurant?That is usually a pretty tuff question, not that we don’t have some great restaurants in the Memphis area, but I am always in search of a great Italian restaurant, and there is only one that I can name, “Pasta Italia”.  Unfortunately the owners packed up the restaurant and headed to Chattanooga a few years back….but this story has a happy ending, the owners decided to returning to this area….great news!!!!   After hearing this news yesterday, I started to think about one of my favorite meals at this restaurant and great Italian restaurants in other cities and I have to admit, one of them is Ossoboco.  Now, this is not a difficult dish to make, so why don’t I make it that often?  Guess this is one that I really like to have out, best part is eating the marrow out of the bone…total yum!

Yesterday I decided to stop at Fresh Market and purchase a couple of “veal shanks”…a little costly, but once again, this is a special dish.  I hope you try this recipe at home.  I served it with some orzo pasta, pre boiled in water, drained, simmered in beef stock with fresh mushrooms, chunks of fresh tomatoes and spinach.  This really was a perfect accompaniment to the Ossoboco.

  • 4 veal shanks, 1 1/2″ thick
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • sea salt & freshly ground pepper
  • 1/2 cup all purpose flour
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup beef stock
  • 1  container pomi brand chopped tomatoes
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Gremolata – 1/2 cup freshly chopped parsley, 1 clove garlic, minced & zest from 1 lemon

In a large pot over medium heat, add butter and oil.  Place flour in a round cake pan or dish.  Generously season both sides of veal shanks with salt and pepper.

DSC_0008 Dip veal in flour shaking off excess. DSC_0010 Place veal in pan and sear both sides until golden.  Remove from pan.  Add onions, carrots, celery and garlic.  Cook until soft, about 5 minutes.

DSC_0013

Place veal back into pot and add remaining ingredients (except the gremolata).  Cook over very low heat for 2 hours, or until meat is very tender, but not falling off the bone.

DSC_0018

In a small bowl mix the gremolata.  Mix into the ossoboco just before serving.  Pour yourself a nice glass of Pinot Grigio for a job well done….DSC_0025Bon Appetito!DSC_0040

Related articles

Shaved Fennel & Orange Salad

1 Comment

A wonderful summer salad…enjoy…honey may be used in place of Lyle’s Golden Syrup.

Ingredients:

1 small fresh fennel bulb
1 1/2 tbsp. freshly squeezed lemon juice, about 1 lemon
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper, to taste
½ tsp. dried parsley
2 large orange’s, peel & segmented
2 tbsp. freshly squeezed orange juice (about ½ orange)
2 tbsp. Lyle’s Golden Syrup
2 tbsp. finely chopped fresh mint
Fresh fennel sprigs for garnish

Directions:
Cut off the top of the fennel at the base of the stalk and remove the outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Thinly slice the trimmed fennel bulb into paper-thin slices.
Attractively arrange the fennel slices on a serving platter. Sprinkle the lemon juice evenly over the fennel, drizzle with olive oil, sprinkle with salt, pepper and parsley.
Combine the orange segments, orange juice, Lyle’s Golden Syrup, chopped mint in a small mixing bowl. Toss to combine and place the mixture over the sliced fennel. Garnish with fennel sprigs and serve at room temperature.

Pistachio Encrusted Rainbow Trout

2 Comments

Yikes, its been almost a week ago that we went to Bonefish…delicious meal…as always….tried the “spicy shrimp” for the first time, I was impressed…I’ll have to work on that recipe.  Here is my version of Bonefish’s “Pistachio Encrusted Rainbow Trout“…enjoy, I think its a winner!!!!

Pistachio Parmesan Crusted Trout

Lemon Butter Sauce: 
1/3 cup white wine
Juice from 1 lemon
1/2 cup heavy cream
1 tsp. lemon zest
1/2 tsp. salt
½ tsp pepper
4 tbsp. unsalted butter

Combine white wine  lemon juice in a saucepan.  Let simmer until reduced by half.  Add heavy cream and let simmer until thick but not brown.  Add lemon zest, salt & pepper.  Whisk in butter over low heat.

Rainbow Trout
1/3 cup Panko’s (Japanese breadcrumbs)
1/3 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1/3 cup chopped pistachio nuts
2 lbs. Rainbow Trout
1 tablespoon butter
1 tablespoon extra virgin olive oil

Combine breadcrumbs, Parmesan, and pistachio nuts in a shallow pan.  Whisk egg and milk in another shallow pan (pie pans work great).  Lay trout, presentation side down and skin side up, in egg mixture than press into dry mixture firmly pressing the breadcrumbs into the fish.  This is best to do ahead of time and keep fish refrigerated for at least ½ hour to prevent coating from flaking off during cooking.

In a large sauté pan heat the butter and extra virgin olive oil over medium heat.  Add trout, presentation side down.  Sauté for about 2 – 3 minutes.  Carefully turn fish over and cook an additional 2 – 3 minutes, depending upon the thickness of the fish.

Serve with lemon butter sauce drizzled over the fish.  Garnish with additional lemon zest, lemon wedges, julienned fresh basil and/or quartered artichokes hearts

Gail Churinetz

“Galena’s Cucina”